When it comes to dyeing foods pink and/or red, most sources agree that beets are the best option. They’re simple enough to incorporate into recipes as a dye: simply use some of the liquid from canned beets, or boil or juice raw beets and use the resulting liquid. If you opt for the liquid from boiled beets, bring the beets to a boil before reducing the heat and simmer until the beets are tender; use the remaining liquid as a dye. Pomegranate juice or the liquid strained from pulverized raspberries are also good options, but they’re more likely to change the flavor of the recipe than beets. Yellow and Orange Food Coloring Natural food colorings can introduce new flavors. This shouldn’t be an issue if you work with small quantities, but it’s a good idea to increase the color gradually until you reach your sought-after shade.

Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 teaspoons of gel food coloring. You could use liquid food coloring too, but gel food coloring is more potent. You’ll need at least 1 Tablespoon of liquid. Dye the batter until you are pleased with the color. Use beet powder for a natural alternative (mix 1/2 teaspoon beet powder with 2 teaspoons of water before adding) or leave the food coloring out completely.Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.) It is challenging to create a dark blue frosting … the yellow-ish hue from buttercream frosting when mixed with blue food coloring will inevitably give you a teal frosting. We’ve tried many different food colorings and color combinations but we think we’ve got the perfect mix for a patriotic blue frosting. The most popular food coloring comes in a liquid form that you simply squeeze out of a bottle. Since this dye’s easy to use, even kids can get creative with it, but it can get very messy due to the watery texture. These dyes are ideal for a less vibrant result, and you’ll need to consider that the water-based nature could slightly affect your food’s texture or taste. If your food coloring kit doesn’t come with a mixing chart, look for one online since it will save you time and frustration trying to figure out how to get the color you need. You can also recall the basic color mixing rules to get secondary colors. For example, if you want orange, just mix yellow and red dyes in equal proportions.

While any food coloring can get messy, you can save yourself some hassles if you properly prepare. This means putting on an apron to protect your clothes and wearing gloves to avoid stained hands. Protect your work area too for an easier cleanup process. Want more free tips and tutorials? Follow us on Facebook at Hicaps Mktg. Corp. and on YouTube at HicapsTV.Some examples of these dyes include chlorophyll, which gives plants their green color. Another example is turmeric, a plant that is commonly found in India. As you may well know, we use turmeric to color food yellow.

Add 14drops of Red food coloring and mix the food coloring with a spoon(as opposed to usingthe mixer). Thankfully, Emulco saves the day. Formulated to produce more natural flavors, Emulco produces the most authentic flavors a food color can have. Easily mixes with your batter. As its name implies, manufacturers make oil-based food coloring to attach to oil-based items like chocolate, hard candies, and other fat-based products. Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own sour milk. To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using. Traditional liquid coloring for food is an inexpensive option. It’s the best kind to use when you want a lighter tint. With large desserts, like cakes, it can take a few bottles to create a rich, vibrant color. However, it only takes a drop to make the pretty pastel filling in these dreamy cream wafers.You might also find yourself adding a little too much pigment because of its consistency and intensity. Golden beets and/or turmeric serve nicely as the basis for yellow food coloring. To make, follow these instructions from Studio DIY: Peel and dice the beet, then mix with ¼ cup of water and a teaspoon or two of turmeric. Soften the beets by microwaving the mixture for approximately 30 seconds; blend, strain, and use the resulting liquid as your dye. The juice from pulverized mangoes and saffron are also good options. If you choose saffron, be careful not to overpower other flavors in the dish. If you’re going for a slightly more orange hue, you can’t go wrong with carrot juice. Again, frosting always darkens over time. In the picture above, you can see how the dark pink color deepened overnight. How to Make Red Frosting

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. In a small bowl, add 2 teaspoons strawberry powder to 2 tablespoons water, stirring to create a smooth paste. If you can’t find powder, you can make your own from freeze-dried strawberries by using a clean spice blender or mortar and pestle. PinkUnsweetened Cocoa Powder:2 Tablespoons is plenty for a little cocoa flavor without overpowering the vanilla and butter flavors. The benefits of Emulco don’t stop there (aka flavor and color). While we eat with our eyes, makers of Emulco also know that we eat with our noses. So, they saw to it that our beloved Emulco gives your baked goods a crisp, fragrant aroma that comes out as soon as you take your treats out of the oven. Is as flexible as it can be. These colors are notoriously difficult to achieve, even for makers of synthetic food coloring. Your best option is to work with red cabbage or radicchio. Per the instructions at Whole New Mom, start by washing and chopping the cabbage (or radicchio); put the cabbage in a pot, cover with water, and simmer on the stovetop for 10 minutes. This process will leave you with a purple liquid. Use it as-is if you want a purple color, or add ½ teaspoon increments of baking soda until the liquid becomes a bright blue. (Baking soda will affect the flavor of the coloring, so use as little as possible to reach the desired color.) Other options include blueberry juice and concentrated purple grape juice; these are likely to be more purple than blue. Green Food Coloring Buttermilk:Buttermilk istangy, creamy, and makes baked goods extremely moist. You can’t make delicious red velvet cake without it! Additionally, buttermilk helps activate the baking soda toleaven the cake. It’s hard to imagine birthday cakes without colorful writing, vibrant flowers, or other exciting designs. But the colors in our cakes, candies, and other popular foods may not be as innocuous as their pretty exteriors would lead us to believe.